Cooking chicken for a crowd often leads to overcrowding in the pan, which can result in poorly cooked meat. For optimal flavor, it's crucial to allow the chicken to reach high temperatures for the Maillard reaction to occur. Overcrowding leads to moisture buildup, resulting in steaming rather than roasting. This can cause limp, soggy chicken with uneven cooking. Therefore, it’s essential to leave space between chicken pieces for even cooking and to achieve that desirable crispy skin.
When cooking for a crowd, some good ol' fashioned baked chicken can come to the rescue. But overcrowding your pan is a mistake to avoid.
In order for your chicken to develop that beautiful brown crust and complex, savory flavor, it needs to experience the Maillard reaction.
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